Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
Angie Gil-Calderón (Universidad Privada del Norte (UPN), PE)
Antonio Morata (Universidad Politécnica de Madrid, ES)
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Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts | ||
| Published in: | Innovation in Education and Inclusion : Proceedings of the 16th LACCEI International Multi-Conference for Engineering, Education and Technology | |
| Date of Conference: | July 18-20, 2018 | |
| Location of Conference: | Lima, Perú | |
| Authors: |
Ricardo Vejarano (Universidad Privada del Norte (UPN), PE) Angie Gil-Calderón (Universidad Privada del Norte (UPN), PE) Antonio Morata (Universidad Politécnica de Madrid, ES) | |
| Full Paper: | #171 | |
Abstract:The aim of this work was to evaluate the effect of different metabolic inhibitors on alcoholic fermentation by two strains of Saccharomyces cerevisiae: 7VA and AWRI796. These inhibitors are produced during the hydrolysis of lignocellulose materials for bioethanol production. The yeast 7VA showed high tolerance to these inhibitors, without affecting its ethanol production. In addition, effects on the production of glycerin and acetaldehyde were observed with o-vanillin and trans-cinnamic acid. | ||